Shrimp Fettuccine Alfredo Recipe
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8
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Calories
435 kcal
-
Course
Main Course
Shrimp Fettuccine Alfredo Recipe
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Shrimp Fettuccine Alfredo is a classic dish, with plump shrimp, tender fettuccine, and a luxuriously creamy Alfredo sauce with parmesan cheese!
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Ingredients
- 1 pound Fettuccine pasta
- 4 tablespoons unsalted butter divided
- 1 pound raw shrimp peeled and deveined, tails removed and patted dry
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon minced garlic
- 2 cups heavy cream
- ½ cup hot spaghetti water
- 1 egg yolk
- 1 1/2 cups freshly grated Parmesan cheese
- 1 tablespoon parsley for garnish
Instructions
- Cook the noodles according to the directions on the package, minus 1 minute. They will cook a little more in the sauce so you don’t want to overcook them.
- In a large skillet or sauce pan, heat 2 tablespoons of butter, over medium heat.
- Season the shrimp with salt and pepper and add to the hot skillet.
- Cook the shrimp for 2 minutes on one side or until the shrimp turns pink, then flip and cook the shrimp on the other side until it turns pink. (approximately 2 minutes.) Carefully remove the shrimp from the pan.
- Add the remaining butter to the pan and cook the garlic for 1 minute.
- Lower the heat and whisk in the cream, making sure it doesn’t heat too quickly and curdle.
- In a small bowl, whisk a half cup of the hot spaghetti water into the egg, then set aside.
- Add the parmesan cheese to the hot cream and stir till melted, turn on low. Slowly whisk in the egg, making sure not to curdle. Remove from the heat.
- Add the noodles and toss to coat, add the shrimp and garnish with parsley.
Notes
- The pasta should be al dente so be careful not to overcook it otherwise it will become mushy which is rather unappetizing.
- Overcooked shrimp will turn rubbery. Make sure that you keep a close watch on the shrimp as it cooks quickly. Remove the shrimp from the heated pan as soon as they turn pink.
- Freshly grated Parmesan will always provide the best taste. Pre-grated cheese is usually coated with ingredients to extend the shelf life which reduces the flavor and ability to melt well.
- The egg yolk is key to achieving a creamy Alfredo sauce. Whisking the egg yolk with the hot spaghetti water until smooth and creamy is essential so that you prevent the yolk from scrambling!
- Medium to large sized raw shrimp are best for this shrimp fettuccine alfredo but if you are using frozen shrimp then be sure to first thaw them and pat them dry prior to cooking otherwise they will end up soggy from all the excess moisture.
- If the sauce is too thick, add a small amount of hot spaghetti water to thin it, whisking the sauce continually so that the egg yolk doesn’t scramble. And if your sauce isn’t thick enough, add in some extra flour or cornstarch until you achieve the desired consistency.
- Cook the creamy alfredo sauce over low heat to prevent it from burning and curdling.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Calories
435kcal
(22%)
Carbohydrates
46g
(15%)
Protein
16g
(32%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
124mg
(41%)
Sodium
525mg
(22%)
Potassium
265mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
662IU
(13%)
Vitamin C
2mg
(2%)
Calcium
259mg
(26%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 46g | 15% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 525mg | 22% |
| Potassium | 265mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 662IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 259mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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